Pozole with cabbage, tortilla strips, radishes, cilantro, hot sauce, and lime juice.
It’s cold again here, and we’re taking a night off from tacos. This is a delicious recipe, adapted from The Little Ferraro Kitchen. On the side, we had a salad with peanut-ginger dressing and then an awesome vegan cherry pie. Full disclosure, the pie is not homemade.
1.5 c mushrooms, sliced
1/2 red bell pepper, chopped
1 small (Roma) tomato, chopped
1 inch fresh ginger, peeled and chopped
4 garlic cloves, minced
1 full stalk lemongrass, cut into pieces and halved lengthwise
1 piece dried kombu or other sea vegetable
1 TBL Siracha
4 faux chicken stock
1 half can (full-fat) coconut milk (or 1 can light)
1/2 block firm tofu, cut into 1-inch pieces and lightly pan fried
2-3 green onions, sliced
1 lime, sliced
Heat oil in a dutch oven and cook ginger, garlic, bell pepper, and tomato for 5-6 minutes. Add mushrooms and cook 3-4 more minutes. Add lemon grass, stock, Siracha, kombu, and tofu. Simmer on low for 20 minutes. Stir in green onions and coconut milk. Serve with fresh squeezed lime and cilantro.
We’ve probably said this before, but this time we mean it. This soup is the best! And to be smug, we made it with our own homemade beans, which we made in the pressure cooker. The only things we changed about this recipe was to add in 2 bay leaves, omit the cornstarch, and used about 4 cups of black beans instead of 2 cans.
Top this with a little smoked salt and fresh guacamole (avocado, shallot, lemon juice, tomatoes, salt and pepper).
What could be better on a cold night than savory pozole topped with tons of goodies and fresh squeezed lime juice? Nothing, actually. That’s why I made 8 quarts of this stuff.
1 29 oz can hominy
1 head garlic, cloves peeled and chopped
3 16 oz packages firm tofu, chopped into small pieces
6 quarts low-sodium stock (try half “beef” and half vegetable)
1 tsp liquid smoke
2 TBL Bragg
2 large white onions, finely chopped
8 medium (4 ounces total) dried chiles, stemmed and seeded. (ancho would be great, but we used New Mexico)
Juice of 6 limes (about 1/2 cup)
Cabbage or lettuce, thinly sliced
Radishes, thinly sliced
Guacamole or avocado slices
Tostadas, cut into strips
Adapted from Rick Bayless’s Pozole Rojo.
First, chop the tofu and onions, cook with a little olive oil, Braggs, and liquid smoke until onions are very soft, about 15 minutes. Meanwhile, hydrate the chilis with enough hot water to cover.
In an 8 quart stock pot, bring to a boil the 6 quarts of stock, chopped garlic, and hominy (do not drain). Then reduce heat to simmer.
When the chilis are ready (about 20 minutes), blend them with the liquid until they form a paste. You can use a food processor for this, but I recommend a large cup and an immersion blender. Press the chili paste through a mesh sieve into the stock pot. Add the tofu and onion mixture with the all the liquid. Stir well and add a little salt. Simmer on medium heat 1 hour. Add lime juice and cook 1 more hour. Taste again for seasoning.
Serve pozole loaded with garnishes. You may want to prepare the vegetable garnishes and allow them to come to room temperature so they do not cool off the soup too quickly.
Adapted from Veganfood.net.
4 TBL cornstarch
10 TBL water
8 TBL rice vinegar
2 TBL dry sherry
4 TBL Bragg’s or soy sauce
1 tsp White pepper
1 TBL oil
4 inches fresh ginger, grated
1 medium onion, sliced finely
16 oz mushrooms, sliced
1 leek, sliced
1 carrot, sliced
1/2 block firm tofu, cubed
2 cups broccoli
1-2 tsp cayenne
2 quarts veggie stock
1/2 package brown rice noodles
1 cup shredded jicama
Mix the cornstarch, vinegar, water, sherry, Braggs, and white pepper together until smooth.
Heat the oil in large pot and saute the ginger, onion, and half of the mushrooms for 2 minutes. Add the stock, bring to the boil and add the remaining mushrooms, cayenne, carrot.
Add tofu cubes, simmer gently for 30 minutes. Add broccoli and cook gently for 3 minutes, then slowly stir in the vinegar/cornstarch mixture until the soup thickens.
Bring a small pot of water to a boil and cook noodles about 3 minutes, until al dente.
Serve soup with noodles, and top with jicama and siracha.
Adapted from Sea Salt with Food.
7 red bell peppers
2 carrots, diced
1 TBL olive oil
2 medium onions, diced
3 garlic cloves, minced
2 potatoes, diced
6 cups faux chicken stock or vegetable bullion
salt and pepper to taste
1/2 tsp smoked paprika
Preheat oven to 425 and roast whole peppers until they are black and puckery. Remove from oven and place in a bowl, cover with plastic wrap for 5 minutes. Then slide off skins and deseed. Loosely chop peppers.
In a large pot, saute garlic, onions, carrots, and potatoes about 5 minutes. Add peppers and bullion. Bring to a boil, then reduce heat, cover and simmer about 20 minutes. Remove from heat and allow to cool slightly before blending. Return blended soup to the stove, add smoked paprika and additional salt and pepper as needed.
For the sandwich: gf bread and pepper jack Daiya!!!!
Tonight is another double ginger extravaganza for you–Ginger Pea Soup and Ginger Mustard Roasted Vegetables. Oh yeah!
For the vegetables:
2.5 lbs root vegetables (we used 1 Korean radish and 2 turnips), cut into 2-inch pieces
3 TBL ginger, grated finely
4 TBL German mustard
2 TBL garlic, minced
1 tsp hot paprika
1 TBL olive oil
1/2 tsp salt
1/2 tsp pepper
Preheat the oven to 425 F. Toss all ingredients together in a large bowl. Line a baking sheet with foil and spread vegetables out in a single layer. Bake about 30 minutes until nicely browned.
For the soup:
Adapted from Mark Bittman
3 cups frozen or fresh peas
3 TBL ginger, peeled and sliced
2 TBL garlic, chopped
4 cups faux low-sodium chicken stock (or 2 cups stock and 2 cups water)
1 tsp pepper
salt to taste
In a pot, add all ingredients and bring to a boil. Lower heat to medium and cover, cook 20-30 minutes or until peas are very soft and starting to break apart. Blend with an immersion blender until smooth.
Not to brag or anything, but this is THE gazpacho.
5 cups (Roma) tomatoes
1 small red onion (about 1/2 cup)
1/2 red bell pepper
1 small (Persian) cucumber (1/3-1/2 cup)
1 garlic clove
1/3 cup lemon juice
1/3 cup red wine vinegar
1/4 cup olive oil (reserved)
Salt and pepper to taste
Chop your ingredients and pulse with lemon juice and vinegar in a food processor or with an immersion blender. When the consistency is to your liking, add the oil in and mix with a wooden spoon. Taste for seasoning, but do not over salt. Refrigerate at least 1 hour, or overnight.
This soup is packed full of vitamins, guaranteed to ease your cold symptoms and fill your belly.
1 onion, diced
1 TBL grated ginger
8-10 garlic cloves, minced
2 carrots, sliced
3 cups kale, chopped
1 16 oz package tofu, frozen and thawed, then chopped into 1/2 inch pieces
6 radishes, chopped
1 cube no-salt vegetable bullion
1 cube faux chicken bullion
2 TBL light tamari or soy sauce
8 cups of water
8-9 mushrooms, sliced
4 TBL miso
**optional gluten-free rice noodles
In a large pot, heat some oil and saute garlic, ginger, tofu, and vegetables (except the mushrooms). Add bullion, tamari, and water. Cook until vegetables are tender. Stir in sliced mushrooms and miso and let cook another 10 minutes. If you are making the rice noodles, cook those in a separate pot when you add in the mushrooms.